How to Cook Creole Fish

The Caribbean Island of Dominica is a food lover’s paradise. Its tropical climate and rich volcanic soil make for the perfect conditions to grow in abundance of produce which when spiced up with a little Creole flair make for some truly appetizing results. But what is the secret to Creole cuisine? Well I’ve come here to this Caribbean island to discover more and who better to find out from than the couple of the very friendly locals. We’re here in the beautiful mountain side of Dominica surrounded by some wonderful scenery. And with me I have two of the finest chefs in this island, if not the finest chefs, Liz and Daria. Now what are we going to be cooking today Liz? Liz: We are doing Ccreole fish this morning. What’s in this marinade? Liz: We’ve got thyme, parsley, green onions, celery and seasoned peppers. Seasoned pepper is a cross between the bell and hot pepper. What fish do we have here? Liz: We’re having a mahi-mahi. We call it dolphin, not Flipper. It’s mahi-mahi. So if you ever come to Dominica, and you get a dolphin, it’s not really dolphin? Liz: No. Blend all of those green seasoning in the blender and add it in the bowl with salt, lime or lemon. In the absence of both lime and lemon, you add mustard and you throw all in the bowl here and allow it to marinate for about an hour. Daria: Okay, we’re sautéing the heavier items first, the bell pepper and the celery stock. Okay. Daria: They are broken down first because they are heavy. Sure. Daria: Then we add the lighter ones, the celery, and the tomato. What would you say the secret is then to Creole cooking? Daria: Well why should we tell you it’s a secret. I mean you shouldn’t reveal secrets. The red tomatoes, green onions, the white, the purple so it makes it stand out and the fish, it adds a little more flavor, so the sharp color and the sharp flavor makes it green. Got you. Liz: I’m now adding oil to the larger skillet because we are going to start doing our fish. I’m going to baste the bottom of the pan with some of the veggies and I now add the fish. Creole cooking in general is it still very, very popular in the US? Liz and Daria: Yes it is. It is. Liz: I am now basting the complete top of the fish with the remainder of your veggies. And now we’ll add more flavor, more color with the tomato sauce. We allow it to simmer for about 10 to 15 minutes. Now, to my untrained eye, this looks like a banana. What are we going to do with it? Liz and Daria: This is a plantain, not a banana. What’s the difference? Liz: The difference is banana is mushy and the plantain is firm, just feel it. Well it is much firmer. Daria: And generally, you find the plantains much bigger than this. You don’t find banana this big. Okay, now what are we going to do with them? Liz: We are going to do it in fry it in shredded coconut. Got you. Daria: Want to try peeling a plantain? Yes. Daria: Not too deep. No. Daria: Good. That’s pretty much it? Daria: And then you put your thumb right through there, pull it off. Pull it off. Daria: The batter, you need eggs. Sure. Daria: Milk. This is evaporated milk and flour. Lovely stuff. Daria: We add our milk. One would normally fry the plantain, just slice it and fry it. It’s like preparing your pancake batter. Daria: This is a fancy cutter. Oh I see, yes. Daria: Slice into wedges. The next step, you dust your plantain in flour. Put it in flour. Daria: And you dip into your batter. Cool. Daria: And now you fold into the shredded coconut. So how are we going to cook this in? Daria: Deep fry it. How long do they take to do? Daria: Just about golden brown. So meal is ready. We’ve cooked the plantains, we have the fish. What’s this rice in? What’s in it? How did you make that? Daria: Okay we have rice and beans in coconut cream, seasoned with just a little thyme, a little salt. Okay then well I always find that there’s one thing that helps your meal makes you secret It’s really well is the company of two beautiful chefs. Liz and Daria: Oh, thank you very much. Thank you. Bon Appetit. Bon Appetit. Liz and Daria: Bon Appetit and to you. Let’s tuck in.